West 38th street pasta special
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Servings |
| ½ | pounds | Sweet Italian sausage, casings removed |
| ½ | pounds | Hot Italian sausage, casings removed |
| ½ | cup | Olive oil |
| ½ | cup | Butter |
| 12 | larges | Mushrooms, sliced |
| 2 | eaches | Cloves garlic, minced |
| 1 | large | Green bell pepper, seeded and chopped |
| 1 | cup | Chopped green onions |
| ¼ | cup | Minced fresh parsley |
| ¼ | cup | Minced fresh basil or 2 tsp dried basil |
| 12 | eaches | Ounces spinach fettucine, cooked al dente and drained |
| ⅔ | cup | Freshly grated Parmesan cheese |
| 1 | cup | Sour cream |
Directions
In large skillet, cook sausages over medium-high heat until brown.
Remove sausage and set aside. Drain grease. Add olive oil and butter to skillet and saute mushrooms, garlic, green pepper, green onions, parsley and basil until tender. Stir in sausage. Place fettucine in heated serving dish. Add sausage mixture, Parmesan and sour creme. Toss gently and serve immediately. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis